EHC: Waterless Cookware Recipes

Meat Dishes

Vegetables

Others

Waterless Meat Recipes

ROAST

Preheat Dutch Oven on medium to medium-high heat. Test temperature by dropping a drop of water in the pan. When the pan is hot enough, the water beads up. Place roast in the pan and brown for 4 to 5 minutes - turn roast and add potatoes, carrots, and onions. Place rack in Dutch Oven and set double boiler on it with frozen or fresh vegetable of your choice. Place cover on Dutch Oven and cook on medium heat until steam comes out around lid. turn to low and cook for approximately 10 minutes. Go back to medium heat until steam comes out - cook 20 minutes per pound of meat.

HAM

Wash 4 pounds center-cut ham and place in Dutch Oven. (Do not preheat Dutch Oven). Wash and cut 10 potatoes in half. Place on top of ham. place rack in Dutch Oven and set double boiler on it with frozen or fresh vegetable of your choice. Place cover on Dutch Oven and cook on medium heat until steam comes out around lid. Turn to low and cook for approximately 10 minutes. Go back to medium heat until steam comes out - cook 20 minutes per pound of meat.

PAN BROILED STEAK

Preheat electric skillet with lid on to 400 degrees. Add steak - brown for 2 minutes. Turn steak and brown another 2 minutes. Turn off heat and let steak cook in covered skillet 2 to 4 minutes. Cooking time depends on cut and thickness of steak and the desired degree of doneness.

CHICKEN

Preheat electric skillet to 400. Skin chicken and cut off fat - rinse and dry. Season with Lawry's Seasoned Salt, Lemon Pepper, or seasoning of your choice. Place chicken in skillet and cook for 8 - 10 minutes with lid lifted. Turn chicken and cook for another 2 minutes with lid tilted. Turn off heat or unplug skillet and place lid completely down and let skillet continue to cook chicken for 8 minutes.

Pork Chop Casserole

In cold electric skillet add the following:
1 layer sliced potatoes
1 layer sliced onions
Salt, pepper, dot with 100% corn oil margarine, and lightly cover with sifted flour.
REPEAT LAYER
Mix 1 can Campbell's Cream of Celery soup and 1/2 cup of milk. Pour over potato layers. Place 4 to 6 pork chops on top of soup and potatoes. Cover with lid and set termperature to 375 degrees. When steam escapes around lid, reduce temperature gradually until steam no longer escapes. Cook one hour or until pork chops are tender.

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